Crab Custard Recipe
Do you want a fabulous Crab Custard recipe? An incredible Crab Custard gets its taste from Seafood. Trust me, once you taste this Crab Custard you are bound to prepare it again!
Ingredients
1 16-ounce container lump crab meat or 2
6-ounce packages frozen
Alaska King crab meat, thawed and well drained
2 tablespoons lemon juice
3 eggs
1 1/2 cups heavy or whipping cream
1 tablespoon minced parsley
1/2 teaspoon salt
2 thin slices white bread
2 tablespoons butter or margarine
Parsley sprigs for garnish
Directions
1. Preheat oven to 350°F. Grease four 10-ounce souffle or baking dishes; place dishes in jelly-roll pan for easier handling.
2. Pick over crab meat to remove any pieces of shell or cartilage. In small bowl, mix crab meat and lemon juice; divide evenly among souffle dishes. In same bowl, mix eggs, cream, minced parsley, and salt; pour over crab meat. Bake 30 minutes or until knife inserted in center comes out clean.
3. Meanwhile, with knife, cut off crusts from bread slices (reserve crusts for making bread crumbs another day). Cut each bread slice into 4 triangles. In small skillet over medium heat, in hot butter or margarine, cook bread triangles until golden on both sides, turning bread once.
2. Pick over crab meat to remove any pieces of shell or cartilage. In small bowl, mix crab meat and lemon juice; divide evenly among souffle dishes. In same bowl, mix eggs, cream, minced parsley, and salt; pour over crab meat. Bake 30 minutes or until knife inserted in center comes out clean.
3. Meanwhile, with knife, cut off crusts from bread slices (reserve crusts for making bread crumbs another day). Cut each bread slice into 4 triangles. In small skillet over medium heat, in hot butter or margarine, cook bread triangles until golden on both sides, turning bread once.
